Chop the onion, leeks and celery
In a large Dutch oven, sauté the onion leeks and celery in the butter
While that sautés, chop the potatoes into bite size pieces
Add the potatoes to the Dutch over, add bone broth
Season generously with onion salt, kinders (salt pepper and garlic) and garlic powder
Cover and let boil for 15 minutes
While that is cooking, cook the bacon - I did mine in the air fryer at 360 for 15 minutes
After the potatoes are cooked, add cottage cheese, a little bit of broth and 1/3 of the potatoes to a blended. Blend until smooth
Pour back into the soup, add 6 of the bacon slices
To serve: top with fresh grated cheddar, chives and bacon
